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Overhead view of a freshly baked Mediterranean vegetable quiche with mushroom, spinach, and squash with a slice pulled out.

Baked Mushroom, Spinach and Squash Quiche

A rustic, golden Mediterranean quiche loaded with earthy cremini mushrooms, sweet butternut squash, vibrant spinach, and creamy feta cheese in a tender crust.
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Prep Time 20 minutes
Cook Time 45 minutes
Servings: 6
Calories: 260
Ingredients Method Notes

Ingredients
  

Crust:
  • - 1 pre-made 9-inch pie crust or homemade olive oil crust
Vegetable Filling:
  • - 1 tbsp extra-virgin olive oil
  • - 1 small yellow onion thinly sliced
  • - 1 cup cremini or baby bella mushrooms sliced
  • - 1 cup butternut squash or sweet potato, cut into small 1/2-inch cubes
  • - 1 cup fresh baby spinach or chopped lacinato kale stems removed
  • - 2 cloves garlic minced
  • - ½ tsp sea salt
  • - ¼ tsp freshly ground black pepper
Egg Custard & Cheese:
  • - 4 large eggs
  • - ¾ cup whole milk or 1/2 cup milk + 1/4 cup Greek yogurt
  • - 1 tbsp extra-virgin olive oil whisked into egg base for richness
  • - ½ cup feta cheese or goat cheese, crumbled
  • - Pinch of ground nutmeg optional
  • - 1 tsp fresh thyme or rosemary finely chopped

Method
 

BLIND-BAKE THE CRUST:
  1. Preheat oven to 400°F (205°C). Line a 9-inch pie dish with dough. Prick bottom with a fork, cover with parchment paper, and fill with pie weights. Bake for 10–12 mins. Remove weights and paper; bake 3–5 mins more until dry. Lower oven to 375°F (190°C).
SAUTÉ VEGETABLES:
  1. In a skillet over medium heat, heat 1 tbsp olive oil. Add cubed butternut squash and cook 5–7 mins until tender. Add onions and mushrooms; cook 5 mins until browned. Stir in garlic and spinach/kale; cook 1–2 mins until wilted. Season with salt and pepper.
WHISK CUSTARD:
  1. In a bowl, whisk eggs, milk, 1 tbsp olive oil, herbs, salt, pepper, and nutmeg until smooth.
ASSEMBLE:
  1. Spread cooked vegetable mix in the crust. Scatter crumbled feta cheese evenly. Pour egg custard over filling. Arrange a few mushroom slices and squash cubes on top for visual appeal.
BAKE:
  1. Bake at 375°F (190°C) for 35–40 mins until golden and center is set. Rest for 10 mins before slicing.

Notes

Ensure vegetables are well-drained after sautéing to keep the crust flaky and prevent a soggy bottom.